Mushroom soup

Ingredients: 
4 peeled and diced potatoes 
1 chopped carrot 
1 chopped turnip 
200 g small mushrooms 
10-15 g butter 
4 finely chopped onions young 
1 sliced red apple 
1 / 2 diced cucumber 
600 ml cream 
600 ml kvass 
1 tbsp. l. mustard 
2 tbsp. l. vinegar 
1 tbsp. l. chopped fresh or 1 tsp. dried dill, celery leaves 
chopped hard-boiled egg for decoration 
Preparation: 
Boil in different pans, potatoes, carrots and turnips. Express breast fluid. Cool the vegetables, then place in refrigerator. Fry mushrooms in butter. 
In a deep bowl, mix onion, apple and cucumber. Enter, stirring, cream and kvass. Add the mustard, vinegar and dill. 
Put the milk mixture is chilled diced vegetables and mushrooms, add the spices. Pour the soup in bowls. Garnish with celery leaves and chopped egg. 

Tips: If instead of fresh mushrooms you want to use canned, then mix them with onion, apple and cucumber.